Pre- heat the oven to 190C. Cut the underside from bulb of garlic, lightly oil a piece of alu foil, place the garlic upright on the oiled foil and close the packet and put in the oven for 40 mins.
Blacken 2 red paprika's under the grill, cool in a plastic bag, peel and slice into small cubes.
Drain a 200g can of lima beans in a sieve and rinse.
Hack the rind of 1/4 preserved lemon very finely.
Slice 8 green olives
Whisk 1 tbsp red wine vinegar, 1 tbsp pomegranate molasses and 3 tbsp olive oil into a dressing, season with salt and pepper
Marinate the paprika, beans, olives and lemon in this dressing.
Slice 2 spring onions
Add a tbsp hacked parsley to the marinade
Squeeze the cloves of garlic into a bowl. Add 1 tbsp tomato paste, 1 tsp rose harissa, 75g tahini, 1 tbsp lemon juice and about 50 ml water. Whisk into a thick creamy sauce. Taste and season with salt and maybe a bit more lemon juice.
Serve as shown, with extra parsley and a pinch of pul biber. Squeeze a ripe cherry tomato over it. With pita or flatbread on the side
(A Jigal Krant recipe)
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